Country-Style Pork Ribs for the Dutch Oven

Name: Country-Style Pork Ribs for the Dutch Oven
Prep time: 10 min
Cook time: 2 h 35 min
Total time: 2 h 45 min
Yield: 8-10 serving(s)
Ingredients: 3 lbs country-style pork ribs; 1 tablespoon garlic powder; 2 1/2 lbs russet potatoes, peeled and quartered; 2 large onions, quartered; 1 lb polska kielbasa, sliced into 1/2 inch coins; 2 lbs sauerkraut, drained and rinsed (1lb if 6 Qt dutch oven); 1 lb baby carrots; 2 teaspoons salt; 1/2 teaspoon pepper; 3/4 lb swiss chard, shredded

Submitted by Tarheel

"Tender, juicy, melt in your mouth pork ribs, sauerkraut, potatoes... a meal fit for the heartiest of appetites and easy enough for the first-time dutch oven user."

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Ready In:: 2hrs 45mins
Ingredients:: 10
Serves:: 8-10

ingredients

3 lbs country-style pork ribs
1 tablespoon garlic powder
2 ¹⁄₂ lbs russet potatoes, peeled and quartered
2 large onions, quartered
1 lb polska kielbasa, sliced into 1/2 inch coins
2 lbs sauerkraut, drained and rinsed (1lb if 6 Qt dutch oven)
1 lb baby carrots
2 teaspoons salt
¹⁄₂ teaspoon pepper
³⁄₄ lb swiss chard, shredded

directions

Place ribs in 6 quart or larger dutch oven with enough water to cover. Stir in garlic powder. Cover and heat to boiling. Reduce heat and cook, covered, for 1 1/2 hours.
Skim foam from top. Add potatoes and onions. Cover and cook over medium-low heat for 45 minutes.
Add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5Qt dutch oven), carrots, salt and pepper. Cook, covered, 15-20 minutes (until carrots are tender-crisp).
Stir in chard (may substitute Bok-Choy, mustard greens, beet greens -- ). Cover and let stand for 5 minutes.
Serve in large soup bowls.